Results 21 to 30 of about 134,712 (261)
Edible flowers commercialized in local markets of Pachuca de Soto, Hidalgo, Mexico
Botanical Sciences, 2021 Background: Edible flowers are important food resources due to their high content of nutrients and bioactive compounds. In Mexico these resources have been part of the diet of indigenous and mestizo, and are also important sources of income for the ...
Carmen Julia Figueredo-Urbina +2 more
doaj +1 more source
Construction of gene modification system with highly efficient and markerless for Monascus ruber M7
Frontiers in Microbiology, 2022 Monascus spp. are traditional medicinal and edible filamentous fungi in China, and can produce various secondary metabolites, such as Monascus pigments (MPs) and citrinin (CIT).
Na Xu +7 more
doaj +1 more source
Grasas y Aceites, 2014 Samples of rice bran oil deodorizer distillates (RBO DOD-1 and RBO DOD-2) were studied for their physicochemical characteristics. The samples were semisolid and had a dark color.
R. G. Raja Rajan, A. G. Gopala Krishna
doaj +1 more source
Physicochemical characteristics of commercial coconut oils produced in India
Grasas y Aceites, 2015 The physico-chemical characteristics and phytonutrient compositions of commercially available coconut oils [prepared from either copra (unrefined coconut oil- UCNO; Refined Bleached and Deodorized coconut oil- RBDCNO) or from milk extracted from wet ...
P. K. Prasanth Kumar +1 more
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Rediscovering wild food to diversify production across Australia's agricultural landscapes
Frontiers in Sustainable Food Systems, 2022 Conventional agriculture currently relies on the intensive and expansive growth of a small number of monocultures, this is both risky for food security and is causing substantial environmental degradation.
Adam D. Canning
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Effect of Palmito cheese processing on sensory characteristics and degree of liking
Agronomía Mesoamericana, 2023 Introduction. The production of regional food with local and cultural identity has become an attractive business for small-scale producers because it allows them to market their products highlighting local ingredients and traditional processing that ...
Andrea Marín-Fonseca +2 more
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Fermentation, 2023 Artisanal cheeses are prepared using traditional methods with territorial, regional and cultural linkages. In Brazil, there is a great diversity of artisanal cheeses (BAC), which have historical, socioeconomic and cultural importance.
Bianca de Oliveira Hosken +5 more
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Traditional fermented foods in Anatolia [pdf]
Acta Scientiarum Polonorum Technologia Alimentaria, 2023 Fermentation is an ancient and economical method to preserve foods. In Anatolia, several fermented products, including hardaliye, kurut, ayran, yogurt, cheese, koumiss, kefir, tarhana, shalgam, pickle, vinegar, boza, sucuk, and wine have traditionally been produced by the action of microorganisms from several raw materials. Some of these products, such
Tezel, BAŞAR, ŞANLIBABA, PINAR
openaire +2 more sources
Journal of Ethnobiology and Ethnomedicine, 2018 Background Medicinal properties of the food species are one of the poorly documented and important areas of ethnopharmacology. The present survey quantitatively documented the medicinal foods prescribed by the non-institutionally trained siddha ...
S. Esakkimuthu +6 more
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Degradation mechanism of the von Willebrand factor A2 domain by nattokinase
FEBS Letters, EarlyView.Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto +3 more
wiley +1 more source